Larry Stickney's Chanterelle Sorbet
- 1 quart water
- 1 cup sugar
- 1 pound prime chantrelles
- 1 tablespoon fresh lemon juice
Heat water to boil. Add sugar and stir well. Cool thoroughly to quicken the icing time.
Puree chanterelles in the food processor. Add to the simple syrup. Add 1 tablespoon of fresh lemon juice, and stir well. Place in an ice-cream freezer and proceed according to directions.
This recipe yields ?? servings.